We had a whole pile of tarragon left over from the Mother’s Day lunch at the weekend, so I needed a recipe to use up the herbs. I’ve made potato cakes before – with crab and thai spices – to a Slimming World recipe. These were completely made up on the spot, so amounts are approximate! As well as the left over tarragon, I found some tinned ham in the cupboard, so thought I’d use that with the tarragon. Crab is also good in these cakes, and I’d just bought some new Gourmet Garden’s thai spice*, making the perfect partnership.

Method
Split the mashed potatoes in half, in separate bowls. Mix in enough egg to make the potato stick together. If it is too runny, add a little mashed potato to thicken it up.

Add the ham and herbs to the potato in one bowl, and the crab and spices to the other bowl. Season both mixtures.

Split the mix into large pieces, to make good-sized patties. Grease you pan or griddle (I live in a house with a griddle as well as a hob!) with Fry Light nad cook the patties on a high heat, flipping when they are browned, until they are cooked through.

Serve. I like ketchup with mine.

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Slimming World Syns: these potato cakes are Syn FREE on Extra Easy. Apart from the ketchup.